Khasta Kachori is a delicious North Indian snack. It can be eaten just with tamarind chutney or with aloo curry and chutney.
| Preparation time: | 60 minutes |
| Servings: | 10 kachori |
| Difficulty: | Medium |
Shell Ingredients
| All Purpose Flour | 250 gm |
| Vegetable Oil | 60 gm |
| Salt | 1 tsp |
Filling Ingredients
| Dhuli Moong dal | 20 gm |
| Mota (Coarse) Besan | 75 gm |
| Baking Soda | 1/8 tsp |
| Crushed Saunf/Fennel Seeds | 5 gm |
| Red Chilli Powder | 1/2 tsp |
| Heeng (asafoetida powder) | A pinch |
| Garam Masala | 1/2 tsp |
| Amchur or Dried Mango Powder | 1 tsp |
| Kasoori Methi | 1 tsp |
| Salt | 1/2 tsp |
| Oil | To fry |
Method
- Soak dal for a couple of hours and then boil it in a pan with 1/2 cup of water till it’s soft and water has evaporated.
- Combine flour, salt and oil.
- Rub it through the flour. If you take a handful of flour and squeeze it in your hand and drop it in the bowl, it should keep the shape.
- Add about 50 gm of water and make a soft dough. Cover it and keep it aside for at least 15 minutes.
- Roast besan in a pan on low heat for 5 min. The color will change very slightly.
- Mix boiled dal, roasted besan and all the spices with 25 gm of oil. Add a little bit of water to make a soft dough. Divide into 10 parts and make balls.
- Always taste the filling. It should be spicier than you can handle because once you fill it in the shell mellows it down.
- Knead the dough again and divide it into ten parts. Spread it like a small bowl and place a filling ball in it. Close all the sides, making sure that there are no holes.
- Flatten the stuffed ball again with the help of fingers – about 2.5 inches in diameter. Make sure that there is no hole and no filling comes out.
- Repeat with other balls.
- Heat the oil in a wok for frying. Test it by dropping a pea size dough in the oil. If it does not sizzle much, only a few bubbles form, that’s perfect. Keep the heat on low.
- Once the oil is ready, drop a few kachoris in the oil. Don’t touch them for 3-4 minutes. They will puff up. Now turn them over. Fry till they are light brown on both sides. Should take about 7-8 minutes.
- Drain on paper towel. Khasta Kachori is ready. Serve them hot with Green Chutney or Tamarind Chutney.
Notes
- Fry kachoris on low heat so that they come out crisp.
- These can be kept for a few days in pantry.
Summary
Recipe Name
Khasta Kachori
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)